ROUND ROAST IN OVEN RECIPES

Steps:

• Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
• Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
• For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
• Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

Steps:

• Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
• Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
• Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
• Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
• Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
• After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Do NOT open the door during this time.
• When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. ENJOY.
• NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. It works like magic !! Believe me.